This is one of the dishes my mom made on repeat every summer, and I get why. It’s fast, it’s cheap because there’s no meat in it; my dad grumbled about that a little, being French and all, but he got over it fast. See, this pie was curried, and he was a massive curry fan. AND above all -it was delicious.
I love that her version stays light, not quiche-y, so I’ve kept it exactly like that: barely any custard, just 3 eggs and a splash of cream holding everything together. I’ve twisted it a little with a few toppings of my own, but honestly, it holds its own perfectly with just a small side salad. This is how she served it, next to the eternal tomato-onion salad that seemed to accompany every single meal she made.
Mom’s Zucchini Pie – About the dish
Savory tarts are a genuine institution in French home cooking, the kind of thing every household has its own version of, usually built around whatever vegetable is currently taking over the garden or the fridge. In summer, that vegetable is zucchini, without question. It’s cheap, it’s everywhere, and it has a habit of multiplying faster than anyone can eat it, which is exactly the kind of problem a good tart solves.
Curry powder isn’t exactly a French pantry staple, but it snuck into a lot of home kitchens over the 20th century and stuck around in dishes like this one: not as a bold curry in its own right, just a warm, savory background note that makes plain zucchini taste like something worth seconds. And unlike a quiche lorraine, which leans hard on a thick, custardy filling, this one keeps the egg mixture minimal on purpose, so the vegetables stay the star instead of drowning in cream.
Mom’s Zucchini Pie – Recipe
Ingredients – Advice & key points
- Zucchini: Salt them lightly once they hit the pan, they release a surprising amount of water, and that’s exactly what you want cooked off before the pie goes in the oven.
- Onion & garlic: With the onion sliced rather than diced, so they melt into the zucchini instead of standing out as separate bites.
- Curry powder: 3/4 teaspoon to start, more to taste. This is the whole personality of the dish, so don’t be shy, but taste as you go since curry blends vary wildly in strength.
- Pie crust: Store-bought is completely fine, this is a weeknight pie, not a heroic one. That said, a homemade crust will absolutely take it up a notch if you have the time.
- Eggs: Essential in yielding this light custard, not a thick, wobbly quiche filling.
- Cream: Just enough to bind the eggs together, not enough to drown the vegetables.
- Pepper: Season the custard generously, the filling is doing most of the salt work already thanks to the curry and any salty toppings.
- Optional toppings: Pickled onions, crumbled feta, fresh mint, and a drizzle of olive oil right before serving. The pie is completely fine without them, but they add a nice sharp, fresh contrast on top.
Recipe – Advice & key points
- Cook the zucchini mix properly: Sauté the zucchini, onion, and garlic in olive oil until soft and just slightly golden, not just softened. That little bit of color adds real flavor.
- Salt early, let it release its water: Zucchini releases a lot of water as it cooks. Salting it early -right after it starts browning- helps push that water out while it’s still in the pan, so your pie doesn’t turn soggy. And don’t be shy on the salt ! An under-seasoned pie will be tasteless.
- Keep the custard light: Whisk the eggs and cream just enough to combine, don’t overwork it.
- Bake at 180°C for 30 to 35 minutes: You’re looking for a set, lightly golden top, it shouldn’t jiggle in the center when you take it out.
- Let it rest for 10 minutes: Rush it and the pie will collapse the second you slice into it; resting lets the custard firm up properly.
- Add toppings after baking: Pickled onions, feta, and mint go on right before serving, once the pie has rested, so they stay fresh instead of wilting in the oven.
This pie comes together in under an hour, most of it hands-off while it bakes, and it’s exactly the kind of thing that tastes better than the sum of its parts. It stays simple, yet a little unexpected thanks to the curry. Serve it warm or at room temperature, with that tomato-onion salad on the side if you want to do it properly.
Mom’s Zucchini Pie
Description
A light, curried zucchini pie with barely-there custard, mom's summer classic finished with pickled onions, feta, and mint.
Ingredients
Zucchini filling
Pie crust
Custard
Optional toppings
Instructions
Cook the zucchini mix
Slice the zucchinis, onion, and garlic.
Cook the onion in olive oil until soft (3mn), then add zucchini. Once golden, add the curry powder and salt (the zucchini will release water as it cooks).
Prepare the base
Line a pie dish with the crust, store-bought or homemade.
Make the light custard
Whisk together the eggs, cream, salt and pepper, just enough to combine.
Assemble
Spread the cooked zucchini mixture over the crust, then pour the light egg mixture over the top.
Bake
Bake at 180°C for 30 to 35 minutes, until the top is set and lightly golden. It shouldn't jiggle in the center when you take it out.
Rest
Let the pie rest for 10 minutes before slicing. This step isn't optional: it lets the custard firm up, so the pie won't collapse when you cut into it.
Finish and serve
Optionally, top with pickled onions, crumbled feta, fresh mint, and a drizzle of olive oil right before serving. Serve warm or at room temperature, with a small side salad.